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Κις Λορέν με Τρία Αλλαντικά

Quiches Lorraines with Three Types of Cured Meats


20 mini quiches lorraines:
1 item KANAKI Shortcrust pastry in small round pieces
100 gr. chicken sausage
50 gr. bacon
100 gr. smoked turkey
100 gr. grated Regato cheese
2 tbsp. finely chopped onion
2 tbsp. finely chopped parsley
1 cup (200 ml.) low fat crème fraîche
4 egg yolks
3 tbsp. olive oil
freshly ground pepper

Preparation - Steps

Finely chop the bacon, the smoked turkey and the sausage. Heat the olive oil in a frying pan and sauté the onion over high heat for a few minutes. Add the meats, stirring constantly for 3-4 minutes, and remove the pan from heat. Empty the mixture into a bowl, add the crème fraîche, Regato cheese, yolks, parsley, salt and sprinkle with a pinch of freshly ground pepper. Divide the mixture onto the half-baked bases and bake for a further 20 minutes in a preheated oven at 200°C. The quiches lorraines can be served hot or lukewarm.

For making Mini Tarts:
Defrost the round shortcrust pastries as per the instructions. Place a round pastry sheet into each case of a non-stick muffin tin.
Cut square pieces of baking paper, to fit inside the mini pastry cases. Tuck each piece of baking paper into each pastry sheet and fill with rice or beans. Bake in a preheated oven at 200°C for 10 minutes. Remove the beans or rice and the pieces of baking paper and allow the bases to cool.

A recipe by KANAKI.

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